Quinoa Oatmeal Raisin Cookies, from The Quinoa Quookbook by Eliza Cross
December 5, 2013 • Desserts,
One of the first people I met when I was thinking of becoming a food writer was Eliza Cross. She’s a multi-talented, multi-published author, but more amazing to me is what a great mentor she has been for me. She helped me join the Colorado Authors’ League, she recommended me for freelance writing opportunities, and in 2011 she referred Farcountry Press to me which resulted in my contract to produce Tasting Colorado. If you have the book, you’ll know she wrote the foreword. Recently Eliza (whose other books include the wildly popular 101 Things to Do with Bacon) authored The Quinoa Quookbook (her mother did the chapter illustrations) and I was thrilled when she sent me a copy.The book is filled with 100 recipes ranging from breakfast food to salads and entrees, but I’m always most intrigued about adding healthy ingredients to desserts and treats to help me justify enjoying them!Not only do these cookies have a nice dose of quinoa in them (and it turns a bit crunchy on the edges from that even though the cookies are perfectly soft and chewy), but Eliza added a touch of almond extract which really flavors them nicely. I replaced 1/2 cup of the flour with whole wheat, and used dried cranberries since I was out of raisins. These are quick to make and I’m happy to have a full cookie jar. Quinoa is a super food, so find out what to do with it in this great book.
- 1½ cups flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (1 stick) butter (Eliza calls for unsalted which I didn't have on hand)
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup honey
- 2 large eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 cup cooked quinoa, cooled (that's about ½ - ⅔ cup dry)
- 1 cup old-fashioned oats
- 1 cup raisins (or use dried cranberries like I did)
- Preheat oven to 375 degrees and line a baking sheet with parchment paper (I use silicone mats which work well too).
- In a medium bowl, whisk together the flour, salt, baking powder and baking soda. In a large mixing bowl, beat together the butter, sugar, brown sugar, and honey with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, vanilla and almond extract and beat another 2 minutes. Add the flour mixture and mix just until combined. Stir in quinoa, oats, and raisins and mix until combined, using your hands if necessary.
- Scoop heaping tablespoons of the dough and roll into balls; arrange on the baking sheet, space 1½ inches apart.
- Bake until cookers are lightly browned, about 12 to 15 minutes. Remove from oven and cool for 5 minutes before removing cookies from the pan and cooling fully on a wire rack.
The Quinoa Quookbook:
100 Quintessential Recipes Featuring Quinoaâ€”the â€œSuper Foodâ€
By Eliza Cross
From the United Nations declaring 2013 the â€œInternational Year of Quinoaâ€ to being lampooned in a Bud Light commercial, quinoa is getting more press than the Kardashians. Whatâ€™s all the hype about? Does quinoa taste good? Why is it called the â€œsuper foodâ€? The Quinoa Quookbook by Eliza Cross features 100 innovative recipes showcasing quinoa in breakfasts, breads, appetizers, soups, salads, dinners, sides and dessertsâ€”along with helpful cooking tips and organic quinoa sources. Illustrations by Betty Crosslen appear throughout the book. ISBN 978-0-61589-852-0. Available through Amazon.com and BarnesandNoble.com.